Fermentation of acid-containing doughs

Details Fermentation of acid-containing doughs Fermentation of acid-containing doughs

1977-12-23

1982-08-24

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 19, 426 62, 435245, 435256, A21D 214, C12C 1116, C12N 118

Patent

active

043461158

ABSTRACT:
Fermentation of acid-containing dough in bread-making is carried out with a baker's yeast in the form of compressed fresh yeast or dried yeast that has reduced inhibition to acid in the dough. The yeast is preferably prepared by selecting a strain of quick yeast, adapted to maltose and stable on conversation and drying, and cultivating the yeast by a process wherein during a last discontinuous cycle of multiplication of the yeast, a discontinuous flow of molasses is carried out by brief interruptions of flow.

REFERENCES:
patent: 1727847 (1929-02-01), White
patent: 3120473 (1964-02-01), DeLoffre
patent: 3394008 (1968-07-01), Lodder et al.
patent: 3617306 (1971-11-01), Pomper et al.
patent: 3830938 (1974-08-01), Morikawa et al.
patent: 3922350 (1975-11-01), Dockendirt et al.
patent: 3993783 (1976-11-01), Langejan et al.
Reed, et al., Yeast Technology, The Avi Publ. Co. Inc., Westport, Conn., 1973, (pp. 21, 85, 96, 150).

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